If cooking individual servings of eggs Benedict isn’t possible for a big brunch party (who has time to poach all those eggs?), try this casserole on for size. It’s got all the elements—toasted English muffins, hollandaise, smoky Canadian bacon—in an easy-to-make dish.
|1 package 6 English muffins||1/4 teaspoon smoked paprika|
|1/4 pound Canadian bacon or smoked, uncured ham steak, cut into 1/2-inch cubes||2 large egg yolks|
|3 large eggs||1 tablespoon freshly squeezed lemon juice|
|1 cup whole milk||1 tablespoon water|
|1/2 cup heavy cream||6 tablespoons unsalted butter, cut into 1/2-inch cubes|
|3/4 teaspoon kosher salt, separated||1/4 teaspoon paprika|
|1/2 teaspoon freshly ground black pepper, separated|
Preheat the oven to 375F.
Split the English muffins in half and place cut side-up on a large baking sheet. Toast in the oven until golden brown.
Cut the toasted muffins into 1-inch cubes. Toss the muffin cubes in a 9-inch glass or ceramic baking dish with the Canadian bacon to combine.
Whisk the eggs, milk, cream, 1/2 teaspoon salt, 1/4 teaspoon pepper and smoked paprika in a medium mixing bowl. Pour evenly over the muffins and ham, then cover the casserole with foil.
Bake for 35-40 minutes until the casserole is firm and bubbling, then uncover and bake for 10 minutes more.
Once the casserole is uncovered for the final minutes of baking, make the hollandaise: whisk the egg yolks, lemon juice, and water together in a 2-quart high-sided saucepan over low heat. Add the butter 1 cube at a time, whisking constantly and removing the pan from the heat as needed to make sure the eggs don’t overcook.
When the butter is fully incorporated, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, then sprinkle lightly with 1/4 teaspoon paprika.
Serve the casserole with hollandaise sauce on the side or drizzled over each serving.
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